000074893 001__ 74893
000074893 005__ 20220322103046.0
000074893 0247_ $$2doi$$a10.1016/j.foodchem.2017.09.036
000074893 0248_ $$2sideral$$a101550
000074893 037__ $$aART-2018-101550
000074893 041__ $$aeng
000074893 100__ $$0(orcid)0000-0002-2713-5939$$aResconi, Virginia C.$$uUniversidad de Zaragoza
000074893 245__ $$aAgeing and retail display time in raw beef odour according to the degree of lipid oxidation
000074893 260__ $$c2018
000074893 5060_ $$aAccess copy available to the general public$$fUnrestricted
000074893 5203_ $$aThis study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22 days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high oxidative groups according to thiobarbituric acid reactive substances values after 9 days of display. The intensity of off-odours in the raw meat increased with ageing and display time and oxidative groups. Based on correlations between the variables and regressions of the compounds through display, eight compounds were proposed as odour shelf-life markers. Among them, five were most sensitive and precise in all oxidative groups: 1-hexanol in meat aged for 15 days, ethyl- octanoate and 2-pentylfuran in meat aged for 22 days, and pentanoic and hexanoic acids in the two studied ageing times.
000074893 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53$$9info:eu-repo/grantAgreement/ES/MINECO/Juan de la Cierva Program
000074893 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000074893 590__ $$a5.399$$b2018
000074893 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2018$$dQ1$$eT1
000074893 591__ $$aNUTRITION & DIETETICS$$b10 / 86 = 0.116$$c2018$$dQ1$$eT1
000074893 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 135 = 0.052$$c2018$$dQ1$$eT1
000074893 592__ $$a1.768$$b2018
000074893 593__ $$aAnalytical Chemistry$$c2018$$dQ1
000074893 593__ $$aMedicine (miscellaneous)$$c2018$$dQ1
000074893 593__ $$aFood Science$$c2018$$dQ1
000074893 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000074893 700__ $$0(orcid)0000-0002-5904-8506$$aBueno, Mónica
000074893 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, Ana$$uUniversidad de Zaragoza
000074893 700__ $$aMagalhaes, Danielle
000074893 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000074893 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M. Mar$$uUniversidad de Zaragoza
000074893 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000074893 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000074893 773__ $$g242 (2018), 288-300$$pFood chem.$$tFood Chemistry$$x0308-8146
000074893 8564_ $$s1284578$$uhttps://zaguan.unizar.es/record/74893/files/texto_completo.pdf$$yPostprint
000074893 8564_ $$s67008$$uhttps://zaguan.unizar.es/record/74893/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000074893 909CO $$ooai:zaguan.unizar.es:74893$$particulos$$pdriver
000074893 951__ $$a2022-03-22-10:15:46
000074893 980__ $$aARTICLE